Sift the flour, salt, baking powder, curry powder and turmeric into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water. With floured hands, work the dough until it forms a ball. Separate the dough in 2, flattening each piece into circles. Wrap with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.

MEAT FILLING

Mix together the beef, onion, garlic, peppers and thyme in a large bowl. In a heavy skillet, heat the oil and add the meat mixture. Brown the meat for about 10 minutes, stirring occasionally, until the moisture has evaporated. Add the black pepper, curry powder, onion powder, allspice, ginger and salt, stirring frequently over high heat.
While the meat is being cooked, pour enough water over the bread in a saucepan to cover and soak for a few minutes. Puree the bread until it is a semi thick paste. Add to meat. Add the stock and combine all the ingredients well. Cover the skillet and continue to cook for about 10 to 15 minutes, stirring occasionally. The filling is ready when the consistency is like a thick stew. Remove the skillet from the stove and preheat oven to 400 degrees F.

PATTIES

Uncover the dough and cut each piece into 8 pieces. On a floured wooden cutting board, roll out each piece into circles. Place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold to form a crescent shape seal edges by crimping with fork. Trim excess with knife for professional look.
Lightly brush each patty with the egg wash. Bake on a lightly greased baking sheet for 20 to 30 minutes or until the pastry are golden brown.

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KreyolCuisine includes recipes from various Creole cultures. From Louisiana, to Haiti and taking a walk through the Seychelles, not to mention the countless other Creole colonies established during the many European explorations.